400 g dried pasta shapes – I used rigatoni
1 tbsp vegetable oil
6 pork sausages – skin removed, torn into small chunks
75 g chorizo – chopped into small chunks
1 large onion peeled and chopped
1 red bell pepper de-seeded and chopped
1 yellow bell pepper de-seeded and chopped
pinch of salt and pepper
2 cloves garlic peeled and minced
1 tbsp tomato puree
1 chicken or vegetable stock cube – crumbled
1 tbsp finely chopped fresh thyme
Small bunch fresh basil – finely chopped
3 x 400g tins chopped tomatoes
1 tsp sugar
100 g fresh baby spinach
200 g Le Rustique Brie – rind removed, chopped into large chunks
75 g grated mozzarella
1 small bunch parsley – roughly torn
6-8 Basil leaves
3-4 sprigs fresh thyme
1 pinch of black pepper
Preheat the oven to 190C/375F. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
Whilst the pasta is cooking, heat the oil on medium heat, in a large frying pan. Add the sausage and cook for about 5 minutes, breaking up the sausage meat. Add the chorizo and cook for 2 minutes, then add the onion and cook for a further 3-4 minutes until the onion is softened. Add the chopped peppers, salt, pepper, garlic, tomato puree, crumbled stock cube, thyme, and basil. Stir and cook for 2-3 minutes.
Stir in the tinned tomatoes and sugar. Bring to a gentle bubble, then add the pasta and spinach. Stir everything together, then transfer to a large baking dish.
Top with the brie and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
Remove from the oven and serve topped with fresh herbs and black pepper